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| How to Serve & Store Cheese
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- Unpasteurised cheese with a range of flavours should not be sliced until purchase otherwise it will start to lose its subtlety and aroma.
- Keep the cheese in conditions in which it matures. Hard, semi-hard and semi-soft cheeses are stored at a temperature from 8° C to 13° C.
- Keep the cheese wrapped in waxed paper and place it in a loose-fitting food-bag so as not to lose humidity and maintain the circulation of air.
- Wrap blue cheeses all over as mould spores spread readily not only to other cheeses but also to everything nearby.
- Chilled cheeses should be taken out of the refrigerator one and a half or two hours before serving to allow the flavour and aroma to develop.
- Cheeses contain living organisms that must not be cut off from air, yet it is important not to let a cheese dry out.
- Do not store cheese with other strong-smelling foods. As a cheese breathes it will absorb other aromas and may spoil.
- Wrap soft cheeses loosely. Use waxed or greaseproof paper rather than cling film.
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